The signature bao (meaning 'bun' in Mandarin) takes pride of place on the menu. Made to a secret recipe developed over five years, the traditional steamed buns will be handmade each day and come filled with a range of ingredients including braised pork, lamb shoulder or daikon, a type of radish.
Smaller snacks and other more substantial dishes will also be available. We can’t wait to try the lamb tongue fries with curry dip, or the Daikon tots with century egg: both reproducing exciting tastes of China, in the heart of central London. It can all be washed down with Oolong and cold Foam tea, as well as infused liquors from Japan. The house cocktail mixes with Shochu with plum shrub, Peanut milk, Barley Shochu and honey.
The restaurant itself promises to complement the straightforward, pared back cooking. Wooden cladding on walls and a ceramic-tiled floor keep things clean and simple, and Ercol stools will be dotted along a low bar.
BAO don't take reservations, and the menu looks so mouthwateringly good we're expecting all of Soho to be clambering for a seat when it opens its doors – so get down there early before the crowds catch on.
BAO opens on Lexington Street 7 April for lunch and dinner.
|Where||BAO, 53 Lexington Street , London, W1F 9AS | MAP|
|Nearest tube||Leicester Square (underground)|
07 Apr 15 – 01 Jan 16, Monday – Friday, lunch 12pm–3.30pm, dinner 5.30pm–10.30pm; Saturday 12pm–10.30pm
|Website||Click here to go to the BAO website for booking.|